1 pound linguini pasta
1/4 teaspoon ground nutmeg
1 pinch cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
4 tablespoons butter
1/2 cup milk
1 cup heavy cream
2 tablespoons olive oil
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves – cut into cubes
3/4 cup white wine
1 pound medium shrimp – peeled and deveined
Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside.
In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp.
Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp.